Favorite Ingredients Friday

Curried Chicken, Pasta and Vegetable Casserole (this is a bit spicey)

From the Meals in Minutes Cookbook that has been approved by the AHA


2 1/4 cups fat-free milk
10 ounce can reduced-fat cream of chicken soup
1 pound bag frozen mixed broccoli, mushrooms, onions, and green beans (or what you prefer)
6 ounces dried rotini (about 2 1/2 cups)
2 cups diced cooked skinless chicken breast (3 to 4 ounces)
1/2 to 3/4 teaspoon curry powder
1/8 teaspoon cayenne (optional)


In a large bowl, whisk together milk and soup. Pour into a 3 quart saucepan or 12" nonstick skillet. Bring just to a boil over medium-high heat, about 10 minutes, stirring frequently with a rubber scraper.

Stir in vegetables and pasta; return to a boil. Reduce heat and simmer, uncovered for 12 to 15 minutes, or until pasta is tender, stirring frequently. Remove from heat.
Stir in remaining ingredients. Let stand, uncovered for 5 to 10 minutes to absorbe flavors and thicken slightly.


Serves 5; 1 1/2 cups per serving
Preparation time: 10 minutes
Cooking time: 23 to 26 minutes
Standing time: 5 to 10 minutes
Calories: 321
Protein: 28 g
Carbohydrates: 42 g
Cholesterol: 55 mg
Total Fat 4 g
Fiber 21 g
Sodium 388 mg

Curried Pasta and Vegetable Casserole

For a vegetarian variation, omit the chicken and substitute reduced-fat cream of mushroom soup for the cream of chicken soup. Serves 4; 1 1/2 cups per serving.



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